1
|
Huang G, McClements DJ, He K, Zhang Z, Lin Z, Xu Z, Zou Y, Jin Z, Chen L. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread. Food Res Int 2024; 187:114459. [PMID: 38763692 DOI: 10.1016/j.foodres.2024.114459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
Collapse
Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Yidong Zou
- Skystone Feed Co., Ltd., Wuxi 214258, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
| |
Collapse
|
2
|
Woo SH, Park J, Sung JM, Choi EJ, Choi YS, Park JD. Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough. Foods 2023; 12:4367. [PMID: 38231883 DOI: 10.3390/foods12234367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 01/19/2024] Open
Abstract
With the increasing number of people affected by gluten consumption-related diseases, adhering to a gluten-free (GF) diet is the most effective preventive measure. Herein, we aimed to isolate and characterize the functional properties of autochthonous lactic acid bacteria (LAB) and yeast from various GF sourdoughs to determine their suitability in starter cultures for sourdough preparation. Three LAB, Weissella confusa BAQ2, Lactobacillus brevis AQ2, Leuconostoc citreum YC2, and Saccharomyces cerevisiae BW1, were identified. The isolated LAB exhibited greater TTA, faster acidification rates, and higher acid tolerance than commercial LAB. W. confusa BAQ2 exhibited the highest EPS production, W. confusa BAQ2 and L. brevis AQ2 showed high maltose utilization, and S. cerevisiae BW1 exhibited the highest CO2 production rate. Accordingly, all four microbial strains were mixed for the starter culture. The sourdough prepared with starter cultures exhibited differences in gas production depending on fermentation time, which influenced the volume of GF bread dough. GF bread prepared with fermented sourdough exhibited a 16% higher specific volume and enhanced crumb firmness and elasticity than that prepared using non-fermented sourdough. Thus, autochthonous LAB strains isolated from various GF sourdoughs can be used together to improve the quality of sourdough bread, demonstrating their potential for use in starter cultures for GF sourdough production.
Collapse
Affiliation(s)
- Seung-Hye Woo
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jiwoon Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jung Min Sung
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Eun-Ji Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jong-Dae Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| |
Collapse
|
3
|
Ari Akin P, Demirkesen I, Bean SR, Aramouni F, Boyaci IH. Sorghum Flour Application in Bread: Technological Challenges and Opportunities. Foods 2022; 11:foods11162466. [PMID: 36010465 PMCID: PMC9407531 DOI: 10.3390/foods11162466] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/13/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.
Collapse
Affiliation(s)
- Pervin Ari Akin
- Field Crops Central Research Institute, Ankara 06170, Turkey
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
- Correspondence:
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara 06800, Turkey or
| | - Scott R. Bean
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Fadi Aramouni
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Ismail Hakkı Boyaci
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
| |
Collapse
|
4
|
Alizadeh-Bahaabadi G, Lakzadeh L, Forootanfar H, Akhavan HR. Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme. Int J Biol Macromol 2022; 200:61-76. [PMID: 34973985 DOI: 10.1016/j.ijbiomac.2021.12.091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/20/2021] [Accepted: 12/16/2021] [Indexed: 11/24/2022]
Abstract
This study was aimed to develop a new cereal-based product using quinoa flour, xanthan gum, and laccase and also to evaluate their effects on the quality characteristics of gluten-free bread (GFB). Experimental design method was applied for optimization of gluten-free formulation. The effects of three variables of quinoa flour (0-50%), laccase activity (0-2 U/g flour), and xanthan gum (0-0.5%) on the contents of total aflatoxin (TAF) and aflatoxin B1 (AFB1), color indices (L*, a*, and b*), and texture properties (hardness, cohesiveness, and springiness) of GFB were evaluated. The results showed that quinoa flour and laccase enzyme significantly reduced TAF and AFB1 (p < 0.05). The lowest AFB1 level (3.67 ± 0.96 ng/g) in the GFB formulation containing quinoa flour (40%), laccase enzyme (2.0 U/g), and xanthan gum (0.46%) was very close to the predicted amount (3.66 ± 0.96 ng/g). Quinoa flour significantly reduced the L* and a* values and increased b* value and improved the texture parameters. Laccase enzyme also improved color indices and texture properties. Therefore, the use of laccase enzyme and quinoa flour is recommended based on the desired effect on the quality characteristics of GFB.
Collapse
Affiliation(s)
| | - Leila Lakzadeh
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran.
| | - Hamid Forootanfar
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran; Pharmaceutical Sciences and Cosmetic Products Research Center, Kerman University of Medical Sciences, Kerman, Iran.
| | - Hamid-Reza Akhavan
- Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| |
Collapse
|
5
|
Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides3010003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.
Collapse
|
6
|
Nasabi M, Naderi B, Akbari M, Aktar T, Kieliszek M, Amini M. Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111826] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
7
|
Yang Y, Xu H, Tang S, Gu Z. Study on the Thermal and Water Migration of Chinese steamed buns during cooling process after steam cooking. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
8
|
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03740-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
AbstractThe aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat (Triticum aestivum L.) flours. As leavening agents in bread-making, baker’s yeast, biga, and sourdough were utilized. Two ancient varieties, Andriolo and Verna, and a modern grain variety, Bologna, were used. Analysis of the obtained breads included the measurement of the phenols content, the antioxidant activity, the in vitro protein and total digestibility, the texture profile, the crumb grain characteristics and the microbial shelf-life test. The results of the principle component analysis of bread features indicated a clustering depending especially on the leavening agent rather than on the employed flour, particularly when sourdough was used. Protein digestibility, crumb grain characteristics, and shelf-life led to the main differences among the samples. Ancient wheat flour displayed similar features when the same leavening agent was applied. Particularly, the use of sourdough levelled the differences due to flour, leading to breads with similar technological and nutritional characteristics. The findings highlighted a marked effect of the leavening agent on bread final characteristics.
Collapse
|
9
|
Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00675-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
10
|
Pathaw PMS, Mahanta CL, Bhattacharya S. Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15206] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Suvendu Bhattacharya
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| |
Collapse
|
11
|
Hernandez-Aguilar C, Dominguez-Pacheco A, Valderrama-Bravo C, Cruz-Orea A, Martínez Ortiz E, Ordonez-Miranda J. Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02546-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
12
|
Bender D, Schönlechner R. Innovative approaches towards improved gluten-free bread properties. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102904] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
13
|
Effect of milling methods on the properties of rice flour and gluten-free rice bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.050] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
14
|
Response surface methodology for optimization of gluten-free bread made with unripe banana flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00082-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
15
|
Chhanwal N, Bhushette PR, Anandharamakrishnan C. Current Perspectives on Non-conventional Heating Ovens for Baking Process—a Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2198-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
16
|
Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2152-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
17
|
Nasehi B, Jaldani S, Barzegar H. Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour. NUTRITION AND FOOD SCIENCES RESEARCH 2018. [DOI: 10.29252/nfsr.5.3.33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
|
18
|
Shaabani S, Yarmand MS, Kiani H, Emam-Djomeh Z. The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.023] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
19
|
Gao Y, Janes ME, Chaiya B, Brennan MA, Brennan CS, Prinyawiwatkul W. Gluten‐free bakery and pasta products: prevalence and quality improvement. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13505] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Yupeng Gao
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Marlene E. Janes
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Busarawan Chaiya
- Department of Food Technology and Nutrition Faculty of Natural Resources and Agro‐Industry Chalermphrakiat Sakhon Nakhon Province Campus Kasetsart University Sakhon Nakhon 47000 Thailand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury 7608 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury 7608 New Zealand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| |
Collapse
|
20
|
Gumul D, Korus A, Ziobro R, Harangozo L, Tokár M. Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1331265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Anna Korus
- Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Luboš Harangozo
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Marián Tokár
- Department of Plant Storage and Processing, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| |
Collapse
|
21
|
|
22
|
Witczak T, Juszczak L, Ziobro R, Korus J. Rheology of gluten-free dough and physical characteristics of bread with potato protein. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12491] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Teresa Witczak
- Department of Engineering and Machinery for Food Industry; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
| | - Lesław Juszczak
- Department of Analysis and Evaluation of Food Quality; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
| | - Rafał Ziobro
- Department of Carbohydrates Technology; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
| | - Jarosław Korus
- Department of Carbohydrates Technology; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
| |
Collapse
|
23
|
Šoronja-Simović D, Pajin B, Šubarić D, Dokić L, Šereš Z, Nikolić I. Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12887] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Biljana Pajin
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Drago Šubarić
- J. J. Strossmayer University Osijek, Faculty of Food Technology Osijek; 31000 Osijek Croatia
| | - Ljubica Dokić
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Zita Šereš
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Ivana Nikolić
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| |
Collapse
|
24
|
Paciulli M, Rinaldi M, Cirlini M, Scazzina F, Chiavaro E. Chestnut flour addition in commercial gluten-free bread: A shelf-life study. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.034] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
25
|
Demirkesen I, Puchulu-Campanella E, Kelkar S, Campanella O, Sumnu G, Sahin S. Production and characterisation of gluten-free chestnut sourdough breads. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2014.0580] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- I. Demirkesen
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
- Republic of Turkey Ministry of Food, Agriculture and Livestock, Food Enterprises and Codex Department, Gıda ve Kontrol Genel Müdürlüğü, Gıda İşletmeleri ve Kodeks Dairesi Başkanlığı, 06060 Ankara, Turkey
| | - E. Puchulu-Campanella
- Department of Chemistry, Purdue University, 560 Oval Drive, West Lafayette, IN 47907, USA
| | - S. Kelkar
- Department of Agricultural and Biological Engineering, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, USA
| | - O.H. Campanella
- Department of Agricultural and Biological Engineering, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, USA
- Whistler Carbohydrate Research Center, Purdue University, 560 Oval Drive, West Lafayette, IN 47907, USA
| | - G. Sumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - S. Sahin
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| |
Collapse
|
26
|
Demirkesen I. Formulation of Chestnut Cookies and their Rheological and Quality Characteristics. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12209] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Ilkem Demirkesen
- Food Engineering Department, Middle East Technical University; Ankara Turkey
- Food Enterprises and Codex Department, Republic of Turkey Ministry of Food, Agriculture and Livestock, Gıda ve Kontrol Genel Müdürlüğü, Gıda İşletmeleri ve Kodeks Dairesi Başkanlığı; 06060 Ankara Turkey
| |
Collapse
|
27
|
Mir SA, Shah MA, Naik HR, Zargar IA. Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.03.005] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
28
|
Masure HG, Fierens E, Delcour JA. Current and forward looking experimental approaches in gluten-free bread making research. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.09.009] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
29
|
|
30
|
Witczak M, Ziobro R, Juszczak L, Korus J. Starch and starch derivatives in gluten-free systems – A review. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.07.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
31
|
Mert ID, Sumnu G, Sahin S. Microstructure of Gluten-Free Baked Products. FOOD ENGINEERING SERIES 2016. [DOI: 10.1007/978-3-319-24735-9_7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
32
|
Yang J, Kim SR, Lee SK, Choi H, Jeon JS, An G. Alanine aminotransferase 1 (OsAlaAT1) plays an essential role in the regulation of starch storage in rice endosperm. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2015; 240:79-89. [PMID: 26475189 DOI: 10.1016/j.plantsci.2015.07.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 07/29/2015] [Accepted: 07/29/2015] [Indexed: 06/05/2023]
Abstract
Alteration of storage substances, in particular the major storage form starch, leads to floury endosperm. Because floury mutants have physical attributes for milling processes, identification and characterization of those mutants are valuable. In this study we identified a floury endosperm mutant caused by a T-DNA insertion in Oryza sativa alanine-aminotransferase1 (OsAlaAT1). OsAlaAT1 is localized in the cytosol and has aminotransferase enzyme activity. The osalaat1 mutant has less amylose and its amylopectin is structurally altered. OsAlaAT1 is predominantly expressed in developing seeds during active starch synthesis. AlaAT catalyzes the interconversion of pyruvate to alanine, and this pathway is activated under low-oxygen conditions. Consistently, OsAlaAT1 is induced by such conditions. Expression of the starch synthesis genes AGPases, OsSSI, OsSSIIa, and OsPPDKB is decreased in the mutant. Thus, our observations suggest that OsAlaAT1 plays an essential role in starch synthesis in developing seeds that are exposed to low concentrations of oxygen.
Collapse
Affiliation(s)
- Jungil Yang
- Crop Biotech Institute & Department of Plant Molecular Systems Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea
| | - Sung-Ryul Kim
- Plant Breeding, Genetics and Biotechnology Division, International Rice Research Institute, Metro Manila, Philippines
| | - Sang-Kyu Lee
- Crop Biotech Institute & Department of Plant Molecular Systems Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea; Department of Genetic Engineering, Kyung Hee University, Yongin 446-701, Republic of Korea
| | - Heebak Choi
- Crop Biotech Institute & Department of Plant Molecular Systems Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea; Department of Life Science, Pohang University of Science and Technology, Pohang 790-784, Republic of Korea
| | - Jong-Seong Jeon
- Crop Biotech Institute & Department of Plant Molecular Systems Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea; Department of Genetic Engineering, Kyung Hee University, Yongin 446-701, Republic of Korea
| | - Gynheung An
- Crop Biotech Institute & Department of Plant Molecular Systems Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea; Department of Genetic Engineering, Kyung Hee University, Yongin 446-701, Republic of Korea.
| |
Collapse
|
33
|
|
34
|
Paykary M, Karim R, Saari N, Sulaiman R, Shekarforoush E, Aghazadeh M. Optimization of Leavening Agents in Extruded Gluten-Free Brewer's Rice Hard Pretzel Using Response Surface Methodology. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12254] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maryam Paykary
- Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Darul Ehsan Malaysia
| | - Roselina Karim
- Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Darul Ehsan Malaysia
| | - Nazamid Saari
- Department of Food Science; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Darul Ehsan Malaysia
| | - Rabiha Sulaiman
- Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Darul Ehsan Malaysia
| | - Elhamalsadat Shekarforoush
- Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Darul Ehsan Malaysia
| | - Mona Aghazadeh
- Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Darul Ehsan Malaysia
| |
Collapse
|
35
|
Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:59-65. [PMID: 25060963 DOI: 10.1002/jsfa.6843] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2014] [Revised: 07/20/2014] [Accepted: 07/21/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Bread traditionally made from wheat is now often supplemented with alternative functional ingredients as chestnut flours; no data have been previously published about the staling of chestnut-containing bread. Thus short-term storage (3 days) for chestnut flour-supplemented soft wheat bread is evaluated by means of selected physicochemical properties (i.e. water dynamics, texture, colour, crumb grain characteristic, total antioxidant capacity). RESULTS Bread prepared with a 20:80 ratio of chestnut:soft wheat flours maintained its moisture content in both crust and crumb. Crumb hardness, after baking, was found to be significantly higher than that of the soft wheat bread; it did not change during storage, whereas it significantly increased in the control bread until the end of the shelf life. The supplemented bread presented a heterogeneous crumb structure, with a significant decrease in the largest pores during shelf life, relative to the shrinkage of crumb grain. The control exhibited a significant redistribution of crumb holes, with a decrease in the smallest grain classes and an increase in the intermediate ones, most likely caused by cell wall thickening. The colour of the crumb remained unaltered in both breads. The crust of the control presented a significant decrease of a* (redness) and that of the supplemented bread exhibited a decrease of b* (yellowness). The antioxidant capacity was detected after day 1 of storage in the chestnut flour bread only. CONCLUSION Chestnut flour supplementation could represent a feasible way of producing bread with improved characteristics, not only just after baking but also during shelf life.
Collapse
Affiliation(s)
- Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, 43124, Parma, Italy
| | | | | | | | | |
Collapse
|
36
|
Mercier S, Villeneuve S, Moresoli C, Mondor M, Marcos B, Power KA. Flaxseed-Enriched Cereal-Based Products: A Review of the Impact of Processing Conditions. Compr Rev Food Sci Food Saf 2014; 13:400-412. [DOI: 10.1111/1541-4337.12075] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Accepted: 03/25/2014] [Indexed: 12/15/2022]
Affiliation(s)
- Samuel Mercier
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université blvd Sherbrooke Quebec J1K 2R1 Canada
| | - Sébastien Villeneuve
- Agriculture and Agri-Food Canada; Food Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Christine Moresoli
- Dept. of Chemical Engineering; Univ. of Waterloo; 200 Univ. Ave. West Waterloo Ontario N2L 3G1 Canada
| | - Martin Mondor
- Agriculture and Agri-Food Canada; Food Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Bernard Marcos
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université blvd Sherbrooke Quebec J1K 2R1 Canada
| | - Krista A. Power
- Agriculture and Agri-Food Canada; Guelph Food Research Centre; 93 Stone Rd. W Guelph Ontario N1G 5C9 Canada
| |
Collapse
|
37
|
Demirkesen I, Kelkar S, Campanella OH, Sumnu G, Sahin S, Okos M. Characterization of structure of gluten-free breads by using X-ray microtomography. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
38
|
Mo YJ, Jeung JU, Shin YS, Park CS, Kang KH, Kim BK. Agronomic and genetic analysis of Suweon 542, a rice floury mutant line suitable for dry milling. RICE (NEW YORK, N.Y.) 2013; 6:37. [PMID: 24321450 PMCID: PMC4883716 DOI: 10.1186/1939-8433-6-37] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Accepted: 12/05/2013] [Indexed: 05/07/2023]
Abstract
BACKGROUND Producing rice flour of good quality by dry milling is necessary to reduce milling costs and promote the processed rice food industry. This study was conducted to evaluate the dry milling properties of Suweon 542, a floury endosperm mutant, and identify the chromosomal region responsible for the floury endosperm characteristics. RESULTS Compared with the wild type, after dry milling process, the grain hardness of Suweon 542 was significantly lower because of its round and loosely packed starch granules. Also, the flour of Suweon 542 had significantly smaller particles and less damaged starch than Namil and other rice cultivars and its particle size distribution was similar to a commercial wheat cultivar. Considering that the yield loss of Suweon 542 due to its floury endosperm was largely compensated for by an increased number of spikelets per panicle, Suweon 542 has potential value as a raw material for rice flour production. Association analysis using 70 genome-wide SSR markers and 94 F2 plants derived from Suweon 542/Milyang 23 showed that markers on chromosome 5 explained a large portion of the variation in floury grains percentage (FGP). Further analysis with an increased number of SSR markers revealed that the floury endosperm of Suweon 542 was directed by a major recessive locus, flo7(t), located in the 19.33-19.86 Mbp region of chromosome 5, with RM18639 explaining 92.2% of FGP variation in the F2 population. CONCLUSIONS The floury endosperm of Suweon 542 is suitable for dry milling, with a small flour particle size and low damaged starch content. Further physical mapping of flo7(t), the floury endosperm locus of Suweon 542, would facilitate efficient breeding of rice cultivars with proper dry milling adaptability that can be used in the processed rice food industry.
Collapse
Affiliation(s)
- Young-Jun Mo
- />National Institute of Crop Science, Rural Development Administration, Suwon, 441-857 Republic of Korea
| | - Ji-Ung Jeung
- />National Institute of Crop Science, Rural Development Administration, Suwon, 441-857 Republic of Korea
| | - Young-Seop Shin
- />National Institute of Crop Science, Rural Development Administration, Suwon, 441-857 Republic of Korea
| | - Chul Soo Park
- />Department of Crop Science and Biotechnology, Chonbuk National University, Jeonju, 561-756 Republic of Korea
| | - Kyung-Ho Kang
- />National Institute of Crop Science, Rural Development Administration, Suwon, 441-857 Republic of Korea
| | - Bo-Kyeong Kim
- />National Institute of Crop Science, Rural Development Administration, Suwon, 441-857 Republic of Korea
| |
Collapse
|